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<jats:title>Abstract</jats:title><jats:p>In this study, a new electrochemical sensor based on molybdenum disulfide (MoS<jats:sub>2</jats:sub>) nanoflowers/glassy carbon electrode (GCE was created for the sensitive detection of gluten. The prepared nanocatalysts were characterized using scanning electron microscopy with energy dispersive spectroscopy, x‐ray diffraction, and x‐ray photoelectron spectroscopy. The effects of the prepared nanocatalysts, pH value, and dropping amounts on the results were examined in detail. The electrochemical performance of the developed sensor (MoS<jats:sub>2</jats:sub> nanoflowers/GCE) was then evaluated using differential pulse voltammetry, and the sensor was found to have significant electrochemical activity against gluten. A substantial linear connection was observed in the range of 0.5–100 ppm of gluten concentration under optimum experimental circumstances, and the detection limit between peak current and gluten concentration was determined as 1.16 ppm. The findings showed that the MoS<jats:sub>2</jats:sub> nanoflowers/GCE gluten sensor has exceptional selectivity and stability. Finally, the generated electrochemical sensor was effectively utilized for gluten detection in commercial gluten‐containing materials with a detection limit of 0.1652 ppm. Thus, the developed MoS<jats:sub>2</jats:sub> nanoflowers/GCE sensor offers a potential method for the detection of other molecules and is a promising candidate for gluten detection in commercial samples.</jats:p>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Although the benefits of sugarcane polyphenol (SP) are well documented, its function in preventing photoaging has not yet been investigated. This study aimed to investigate the protective effects of SP in preventing ultraviolet (UV)‐B‐induced skin photoaging in Balb/c mice, as well as the underlying mechanism. Chlorogenic acid was determined to be the primary component of SP by using high‐performance liquid chromatography‐mass spectrometry. SP and chlorogenic acid were orally administrated to mice for 56 days, and UV‐B radiation exposure was administered 14 days after SP and chlorogenic acid administration and lasted 42 days to cause photoaging. SP and chlorogenic acid administrations significantly alleviated the UV‐B‐induced mouse skin photoaging, as indicated by the decrease in epidermal thickness, increase in the collagen (COL) volume fraction, and elevation in type 1 and type 3 COL contents. Notably, both SP and chlorogenic acid effectively reversed the overexpression of matrix metalloproteinase induced by UV‐B exposure in the mouse skin. Furthermore, SP and chlorogenic acid reduced the expression of receptor for advanced glycosylation end products in the mice; amplified the activities of antioxidant enzymes superoxide dismutase and catalase; reduced malondialdehyde levels; and decreased inflammatory cytokines interleukin 1β, interleukin 6, and tumor necrosis factor α levels. SP could be a prospective dietary supplement for anti‐photoaging applications due to its antioxidant, anti‐inflammatory, and anti‐glycosylation attributes, and chlorogenic acid might play a major role in these effects.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>This study can provide a scientific basis for the practical application of sugarcane polyphenols. We expect that sugarcane polyphenols can be used in food and beverage products to provide flavor while combating skin aging.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Non‐enzymatic oxidation is a primary factor affecting wine quality during bottling or aging. Although red and white wines exhibit distinct responses to oxidation over time, the fundamental mechanisms driving this transformation remain remarkably uniform. Non‐enzymatic oxidation of wine commences with the intricate interplay between polyphenols and oxygen, orchestrating a delicate redox dance with iron and copper. Notably, copper emerges as an accelerant in this process. To safeguard wine integrity, sulfur dioxide (SO<jats:sub>2</jats:sub>) is routinely introduced to counteract the pernicious effects of oxidation by neutralizing hydrogen peroxide and quinone. In this comprehensive review, the initial stages of non‐enzymatic wine oxidation are examined. The pivotal roles played by polyphenols, oxygen, iron, copper, and SO<jats:sub>2</jats:sub> in this complex oxidative process are systematically explored. Additionally, the effect of quinone formation on wine characteristics and the intricate dynamics governing oxygen availability are elucidated. The potential synergistic or additive effects of iron and copper are probed, and the precise balance between SO<jats:sub>2</jats:sub> and oxygen is scrutinized. This review summarizes the mechanisms involved in the initial stages of non‐enzymatic oxidation of wine and anticipates the potential for further research.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Fructus Aurantii (FA) is an edible and medicinal functional food used worldwide that enhances digestion. Since raw FA (RFA) possesses certain side effects for some patients, processed FA (PFA) is commonly used in clinical practice. This study aimed to establish an objective and comprehensive quality evaluation of the PFA that employed the technique of steaming and fermentation. Combined with the volatile and non‐volatile components, as well as the regulation of gut microbiota, the differentiation between RFA and PFA was analyzed. The results showed that the PFA considerably reduced the contents of flavonoid glycosides while increasing hesperidin‐7‐O‐glucoside and flavonoid aglycones. The electronic nose and GC‐MS (Gas chromatography/mass spectrometry) effectively detected the variation in flavor between RFA and PFA. Correlation analysis revealed that eight volatile components (relative odor activity value [ROAV] ≥ 0.1) played a key role in inducing odor modifications. The original floral and woody notes were subdued due to decreased levels of linalool, sabinene, α‐terpineol, and terpinen‐4‐ol. After processing, more delightful flavors such as lemon and fruity aromas were acquired. Furthermore, gut microbiota analysis indicated a significant increase in beneficial microbial taxa. Particularly, <jats:italic>Lactobacillus</jats:italic>, <jats:italic>Akkermansia</jats:italic>, and <jats:italic>Blautia</jats:italic> exhibited higher abundance following PFA treatment. Conversely, a lower presence of pathogenic bacteria, including Proteobacteria, <jats:italic>Flexispira</jats:italic>, and <jats:italic>Clostridium</jats:italic>. This strategy contributes to a comprehensive analysis technique for the quality assessment of FA, providing scientific justifications for processing FA into high‐value products with enhanced health benefits.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>This study provided an efficient approach to Fructus Aurantii quality evaluation. The methods of fermentation and steaming showed improved quality and safety.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Increased salt (sodium chloride (NaCl)) consumption contributes to high blood pressure, increasing the risk of cardiovascular disease. Reducing the intake of NaCl could result in significant public health benefits. Australian grown halophytes are consumed traditionally by indigenous communities as food and medicine. The importance of halophytes has been recently “rediscovered” due to their salty taste and crunchy texture. This study aimed to assess the potential of Australian indigenous edible halophytes (AIEH) as salt substitutes. A benchtop test was carried out to establish a sensory lexicon of four important AIEH (samphire, seapurslane, seablite, and saltbush) and to select the most promising halophyte based on sensory attributes and nutritional composition. Samphire and saltbush, the most common and commercially important halophytes, were used as comparisons. Semolina was used to prepare the halophyte‐based test food for the benchtop sensory study. Results of the formal sensory study showed that the growing location of samphire and saltbush can significantly affect their sensory attributes. Samphire had the most favorable sensory attributes and nutritional quality, with <jats:italic>dry herb</jats:italic> and <jats:italic>bran</jats:italic> aroma and flavor, whereas the saltbush test food preparations had <jats:italic>herbaceous</jats:italic>, <jats:italic>minty dry wood</jats:italic>, and <jats:italic>green fruit</jats:italic> aroma and flavor. The “optimal” concentration of added freeze‐dried samphire/saltbush powder was determined based on the saltiness perception of the NaCl‐semolina formulation (0.3% table salt equivalent to 1% samphire freeze‐dried powder and 1.4%–2.0% saltbush freeze‐dried powder, respectively). This study provided novel and crucial information on the potential use of AIEH as natural salt substitutes.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>There is an increasing demand for natural salt substitutes. Halophytes are salt tolerant plants that sustain in arid or semiarid areas and have the potential to be used as natural salt substitutes. To the best of our knowledge, this is the first study reporting the sensory profiles of four important Australian indigenous edible halophytes (samphire, seapurslane, seablite, and saltbush). This study also demonstrated how different growing locations can affect the sensory attributes of halophytes and subsequently their potential food applications. Our findings provide critical information and data to further study halophytes in the context of novel food applications.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>This study investigated preheated (25–100°C) black soybean protein isolate (BSPI) conjugated with syringic acid (SA) (25 and 50 µmol/g protein) under alkaline conditions, focusing on the structure, functional properties, and storage stability. The results revealed that the SA binding equivalent and binding rate on BSPI increased continuously as the preheat temperature increased. Additionally, preheating positively impacted the surface hydrophobicity (H<jats:sub>0</jats:sub>) of BSPI, with further enhancement observed upon SA binding. Preheating and SA binding altered the secondary and tertiary structure of BSPI, resulting in protein unfolding and increased molecular flexibility. The improvement in BSPI functional properties was closely associated with both preheating temperature and SA binding. Specifically, preheating decreased the solubility of BSPI but enhanced the emulsifying activity index (EAI) and foaming capacity (FC) of BSPI. Conversely, SA binding increased the solubility of BSPI with an accompanying increase in EAI, FC, foaming stability, and antioxidant activity. Notably, the BSPI100‐SA50 exhibited the most significant improvement in functional properties, particularly in solubility, emulsifying, and foaming attributes. Moreover, the BSPI‐SA conjugates demonstrated good stability of SA during storage, which positively correlated with the preheating temperature. This study proposes a novel BSPI‐SA conjugate with enhanced essential functional properties, underscoring the potential of preheated BSPI‐SA conjugates to improve SA storage stability.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>Preheated BSPI‐SA conjugates can be used as functional ingredients in food or health products. In addition, preheated BSPI shows potential as a candidate for encapsulating and delivering hydrophobic bioactive compounds.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Salted egg yolks from salted duck eggs are widely utilized in the domestic and international food industry as both raw materials and ingredients. When salted egg yolks are not fully cured and matured, they exist in a fluid state, with a mixture of solid and liquid internally. Due to this composition, they are susceptible to deterioration during storage and usage, necessitating their detection and classification. In this study, a dataset specifically for salted egg yolks was established, and the ConvNeXt‐T model, employed as the benchmark model, underwent two notable improvements. First, a lightweight location‐aware circular convolution (ParC) was introduced, utilizing a ParC‐block to replace a portion of the original ConvNeXt‐T block. This enhancement aimed to overcome the limitations of convolution in extracting global feature information while integrating the global sensing capability of vision transformer and the localization capability of convolution. Additionally, the activation function was modified through substitution. These improvements resulted in the final model. Experimental results indicate that the enhanced model exhibits faster convergence on the custom salted egg yolk dataset compared to the baseline model. Furthermore, a significant reduction of model parameters by a factor of 4 led to a 2.167 percentage point improvement in the accuracy of the test set. The ParC‐ConvNeXt‐SMU‐T model achieved an accuracy of 96.833% with 26.8 million parameters. Notably, the improved model demonstrates exceptional effectiveness in recognizing salted egg yolks.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>This study can be widely applied in the process of salted egg yolk production and quality inspection, which can improve the actual sorting efficiency of salted egg yolks and reduce the labor cost at the same time. It can also be used for nondestructive testing of salted egg yolks by governmental enterprises and other regulatory authorities.</jats:p></jats:sec>

<jats:title>Abstract</jats:title><jats:p>In response to the challenges of low automation and a lack of a continuous processing system for Taiping Houkui tea, this study proposed a design scheme for a continuous processing line and built a continuous processing prototype for testing by combining the production requirements of Taiping Houkui tea, the characteristics of withered leaves, and the existing relevant production equipment. First, the physical properties of Taiping Houkui tea were determined. A simulation was performed using the Hertz–Mindlin model, and the motion states of the tea leaves were obtained under different conditions to define the parameter design range of the experimental platform and verify its structural rationality. Then, the response surface methodology was used to optimize the working parameter ranges and obtain the best working parameters for the feeding and kneading mechanisms. Finally, a continuous production prototype was constructed for further production verification. The experimental results show that the success rate of continuous production on this platform was 70.68%, with an average output of approximately 0.4 kg/h for Taiping Houkui dry tea on a single slide track, and the produced tea was similar to manually made tea. This demonstrates that the continuous production technique has high feasibility and provides a reference for continuous production of Taiping Houkui tea.</jats:p>

<jats:title>Abstract</jats:title><jats:p>Bisphenol A (BPA) is an endocrine disruptor with reproductive toxicity. Further, 1,25‐dihydroxyvitamin D3 (VD<jats:sub>3</jats:sub>) plays an important role in male reproduction by binding vitamin D receptor (VDR) and mediating the pleiotropic biological actions that include spermatogenesis. However, whether VD<jats:sub>3</jats:sub>/VDR regulates the effect of BPA on Leydig cells (LCs) injury remains unknown. This study aimed to explore the effects of VD on BPA‐induced cytotoxicity in mouse LCs. Hereby, LCs treated with BPA, VD<jats:sub>3</jats:sub>, or both were subjected to the assays of cell apoptosis, proliferation, autophagy, and levels of target proteins. This study unveiled that cell viability was dose‐dependently reduced after exposure to BPA. BPA treatment significantly inhibited LC proliferation, induced apoptosis, and also downregulated VDR expression. By jointly analyzing transcriptome data and Comparative Toxicogenomics Database (CTD) data, autophagy signaling pathways related to testicular development and male reproduction were screened out. Therefore, the autophagy phenomenon of cells was further detected. The results showed that BPA treatment could activate cell autophagy, <jats:italic>Vdr</jats:italic><jats:sup>−/−</jats:sup> inhibits cell autophagy, and active VD<jats:sub>3</jats:sub> does not have a significant effect on the autophagy of normal LCs. After VD<jats:sub>3</jats:sub> and BPA were used in combination, the autophagy of cells was further enhanced, and VD<jats:sub>3</jats:sub> could alleviate BPA‐induced damage of LCs. In conclusion, this study found that supplementing VD<jats:sub>3</jats:sub> could eliminate the inhibition of BPA on VDR expression, further enhance LCs autophagy effect, and alleviate the inhibition of LCs proliferation and induction of apoptosis by BPA, playing a protective role in cells. The research results will provide valuable strategies to alleviate BPA‐induced reproductive toxicity.</jats:p>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Kinetic and thermodynamic parameters are the most important part for making a suitable tool for drying agricultural products. Moreover, calculation of the energy required for the drying of product, the properties of the rehydration ratio, the food appearance changes, and the evaluation of the microstructure of food are crucial. Since the thermodynamic properties of truffle slices have not yet been reported, this study aims to establish a mathematical model to describe drying process of agriculture product, evaluate the effective moisture diffusion coefficient (<jats:italic>D</jats:italic><jats:sub>eff</jats:sub>), determining the activation energy (<jats:italic>E</jats:italic><jats:sub>a</jats:sub>) to elucidate the thermodynamic characteristics, measure color characteristics, and rehydration ratio (RR) during the drying process of truffle slices. Truffle slices were dried in an infrared (IR) dryer at four temperatures of 50–80°C and two thicknesses of 0.5 and 1 cm. The best model to describe the drying process of truffle slices was Midilli et al.’s model. The value of <jats:italic>D</jats:italic><jats:sub>eff</jats:sub>, SEC, and RR were in the range of 3.06 × 10<jats:sup>−8</jats:sup> to 2.48 × 10<jats:sup>−7</jats:sup> m<jats:sup>2</jats:sup>/s, 79.68–191.271 kWh/kg, and 5.99–7.49, respectively. The <jats:italic>D</jats:italic><jats:sub>eff</jats:sub> of truffle slices increased with the above‐mentioned parameters of the samples. The <jats:italic>E</jats:italic><jats:sub>a</jats:sub> obtained was 26.62–27.43 kJ/mol. The results indicated that enthalpy and entropy decreased with increasing drying temperature, while Gibbs free energy improved. The enthalpy, entropy, and Gibbs free energy values changed between 24.48–25.28 kJ/mol, −130.47 to −122.63 J/mol °K, and 63.97–70.17 kJ/mol, respectively. In addition, the results of color attributes decreased with increasing temperature, while chroma oppositely increased.</jats:p></jats:sec>